British winter warmers + Starter | The Guardianhttp://www.theguardian.com/lifeandstyle/series/british-winter-recipes+starter
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British winter warmers: Recipes from Scotland | Tom Kitchinhttp://www.theguardian.com/lifeandstyle/2009/dec/05/scotland-winter-warmers-recipes
Just because you've a Michelin star under your belt doesn't mean you don't know a thing or two about proper rustic comfort food<p>Not a winter warmer as such, seeing as it's served cold, but this is a dish that warms the soul. Raw fish can host parasites, which die when heated. This does not happen when it's marinated, so freeze the fish for five days beforehand, to eliminate them, and defrost thoroughly. It&nbsp;does no harm to the taste of the salmon. Serves about 10.</p> <a href="http://www.theguardian.com/lifeandstyle/2009/dec/05/scotland-winter-warmers-recipes">Continue reading...</a>Food & drinkLife and styleBakingBritish food and drinkDessertFishMain courseMeatSoupStarterSat, 05 Dec 2009 00:11:30 GMThttp://www.theguardian.com/lifeandstyle/2009/dec/05/scotland-winter-warmers-recipesColin CampbellTom Kitchin's ham hock with white beans: make another meal with the leftovers, too. What's not to like? Photograph: Colin CampbellColin CampbellTom Kitchin's ham hock with white beans: make another meal with the leftovers, too. What's not to like? Photograph: Colin Campbell<strong>Tom Kitchin</strong>2009-12-05T00:11:30ZBritish winter warmers: Recipes from the Midlands and east England | Jason Athertonhttp://www.theguardian.com/lifeandstyle/2009/dec/05/midlands-east-winter-warmer-recipes
This top chef may live and work in London, but his heart belongs to the food of his youth – and that means proper Midlands fare<p>A twist on the classic dish – why let the Welsh take all the glory, eh? And anyway, I'm from Skegness, and the Midlands deserves more recognition for its input into the nation's culinary heritage, so there! Serves six.</p> <a href="http://www.theguardian.com/lifeandstyle/2009/dec/05/midlands-east-winter-warmer-recipes">Continue reading...</a>Food & drinkLife and styleBakingBritish food and drinkCheeseDessertFruitGameMain courseMeatSnacksStarterSat, 05 Dec 2009 00:11:21 GMThttp://www.theguardian.com/lifeandstyle/2009/dec/05/midlands-east-winter-warmer-recipesColin CampbellJason Atherton's pork pie: well, you can't do a piece about food from the Midlands and East England without doing a proper pork pie, can you? Photograph: Colin CampbellColin CampbellJason Atherton's pork pie: well, you can't do a piece about food from the Midlands and East England without doing a proper pork pie, can you? Photograph: Colin Campbell<strong>Jason Atherton</strong>2009-12-05T00:11:21ZBritish winter warmers: Recipes from the southwest | Nathan Outlawhttp://www.theguardian.com/lifeandstyle/2009/dec/05/southwest-winter-warmers-recipes
Seaweed, saffron, hog's pudding, clotted cream – well, what else did you expect from a proud Cornishman?<p>God, I love a deep-fried egg; here, it adds that elusive wow factor to a lovely bowl of vibrantly green soup. Ask your fishmonger to source the sea spinach for you, or go straight to&nbsp;Britain's leading wild food expert, <a href="http://www.amazon.co.uk/Forager-Handbook-Miles-Irving/dp/0091913632" title="Miles Irving">Miles Irving</a>, and his company <a href="http://www.forager.org.uk/" title="Forager">Forager</a>. Failing that, normal spinach works well, too, as&nbsp;does watercress. Serves four.</p> <a href="http://www.theguardian.com/lifeandstyle/2009/dec/05/southwest-winter-warmers-recipes">Continue reading...</a>Food & drinkLife and styleBakingBritish food and drinkDessertFishFruitMain courseMeatShellfishSoupStarterSat, 05 Dec 2009 00:11:01 GMThttp://www.theguardian.com/lifeandstyle/2009/dec/05/southwest-winter-warmers-recipesColin CampbellNathan Outlaw's pear tart with Earl Grey ice cream: Cornwall on a plate – even the tea's local, believe it or not. Photograph: Colin CampbellColin CampbellNathan Outlaw's pear tart with Earl Grey ice cream: Cornwall on a plate – even the tea's local, believe it or not. Photograph: Colin Campbell<strong>Nathan Outlaw</strong>2009-12-05T00:11:01ZBritish winter warmers: Recipes from Northern Ireland | Danny Millarhttp://www.theguardian.com/lifeandstyle/2009/dec/05/northern-ireland-winter-warmer-recipes
When it comes to comfort food, you can't beat a proper pie. Or a steaming bowl of broth. Or a proper crumble<p>I've given this traditional Irish broth a twist by clarifying the stock and serving with little farls and livers. A&nbsp;real winter treat. Serves four to six.</p> <a href="http://www.theguardian.com/lifeandstyle/2009/dec/05/northern-ireland-winter-warmer-recipes">Continue reading...</a>Food & drinkBakingBritish food and drinkDessertFruitMain courseMeatSaladGameShellfishSoupStarterLife and stylePieSat, 05 Dec 2009 00:10:56 GMThttp://www.theguardian.com/lifeandstyle/2009/dec/05/northern-ireland-winter-warmer-recipesColin CampbellDanny Millar's chicken and vegetable broth: comfort food with a touch of class. Photograph: Colin CampbellColin CampbellDanny Millar's chicken and vegetable broth: comfort food with a touch of class. Photograph: Colin Campbell<strong>Danny Millar</strong>2009-12-05T00:10:56ZBritish winter warmers: Recipes from the northwest | Lisa Allenhttp://www.theguardian.com/lifeandstyle/2009/dec/05/northwest-winter-warmer-recipes
When it's cold, wet and windy outside, you could do a lot worse than ask for culinary advice from a chef in Lancashire<p>One of my favourite meals as a kid was boiled egg and soldiers; here's the grown-up version. Use a different soft cheese, if you fancy (blue cheese is good). The egg doesn't have to be duck – pheasant or hen's work just as well, but amend the cooking time accordingly. The soldiers can be cooked in different fats, too – bacon fat, duck fat or beef dripping would all be excellent. Serves six.</p> <a href="http://www.theguardian.com/lifeandstyle/2009/dec/05/northwest-winter-warmer-recipes">Continue reading...</a>Food & drinkLife and styleBakingBritish food and drinkCheeseDessertFruitMain courseMeatSnacksStarterSat, 05 Dec 2009 00:10:34 GMThttp://www.theguardian.com/lifeandstyle/2009/dec/05/northwest-winter-warmer-recipesColin CampbellLisa Allen's coddled duck egg with mushroom and soldiers: boiled egg and soldiers finally grows up. Photograph: Colin CampbellColin CampbellLisa Allen's coddled duck egg with mushroom and soldiers: boiled egg and soldiers finally grows up. Photograph: Colin Campbell<strong>Lisa Allen</strong>2009-12-05T00:10:34ZBritish winter warmers: Recipes from Wales | Mary Ann Glichristhttp://www.theguardian.com/lifeandstyle/2009/dec/05/wales-winter-warmers-recipes
When it's succour you need from a meal, it's the taste of home that always wins out for any Welshman or woman<p>I love really fresh eggs, so I don't get them from a supermarket because I&nbsp;have no idea when they were laid. If you're as lucky as we are to have friends and neighbours who keep chickens, pester them – it's the only way to ensure eggs are truly fresh. And for this dish you absolutely must use fresh eggs. When you poach a&nbsp;fresh egg, the white will surround the yolk perfectly. Serves four.</p> <a href="http://www.theguardian.com/lifeandstyle/2009/dec/05/wales-winter-warmers-recipes">Continue reading...</a>Food & drinkLife and styleBakingBritish food and drinkCheeseDessertFruitMain courseMeatStarterSat, 05 Dec 2009 00:06:19 GMThttp://www.theguardian.com/lifeandstyle/2009/dec/05/wales-winter-warmers-recipesColin CampbellMary Ann Gilchrist's deep-fried egg with Caerphilly crust: Welsh cheese, Welsh egg, Welsh spinach salad – nuff said. Photograph: Colin CampbellColin CampbellMary Ann Gilchrist's deep-fried egg with Caerphilly crust: Welsh cheese, Welsh egg, Welsh spinach salad – nuff said. Photograph: Colin Campbell<strong>Mary Ann Gilchrist</strong>2009-12-05T00:06:19ZBritish winter warmers: Recipes from the southeast | Stephen Harrishttp://www.theguardian.com/lifeandstyle/2009/dec/05/southeast-winter-warmers-recipes
The chef of the acclaimed Sportsman in Seasalter, Kent, turns a single fish into a seasonal feast to remember<p>The idea behind this menu is to offer an alternative to the trend of&nbsp;serving the fillet of a fish and ignoring the other bits, which can provide great eating. Thanks to <a href="http://www.stjohnrestaurant.co.uk/" title="Fergus Henderson">Fergus Henderson</a>, &quot;nose to tail eating&quot; of animals is now part of our culinary landscape, but the same is not true of fish. Here, a large turbot provides the raw material for some pre-dinner nibbles, a seafood broth and a main course. You'll need a good fishmonger who&nbsp;can get you a large turbot and is&nbsp;willing to break the fish down into the cuts described below. As you'll be spending a fair amount of money on a whole fish, this shouldn't be a problem, and despite the cost it will provide the base for all the courses for a grand dinner. (If you are short of cash but long on cooking skill, try&nbsp;a very large plaice instead – I've never done it myself, but it would be much cheaper.) So, first things first, you need the main ingredient:</p><p><strong>1 large turbot (the actual size you&nbsp;need will depend on&nbsp;how many you're cooking for; your fishmonger should be able to advise you)</strong><br />Ask the fishmonger to break the fish down as follows: fillets (skinned); the skirt or fin meat; the cheeks and any nuggets of head meat; the bones; the roe, if there is any – at the&nbsp;Sportsman, we smoke the roes, but they're delicious fried in butter, enlivened with a little lime juice and&nbsp;spread over toast. Now I&nbsp;come to think of it, that makes an extra appetiser to kick off the meal.</p> <a href="http://www.theguardian.com/lifeandstyle/2009/dec/05/southeast-winter-warmers-recipes">Continue reading...</a>Food & drinkLife and styleBakingBritish food and drinkDessertFishMain courseShellfishSoupStarterSat, 05 Dec 2009 00:05:46 GMThttp://www.theguardian.com/lifeandstyle/2009/dec/05/southeast-winter-warmers-recipesColin CampbellStephen Harris's seafood broth: The second of three courses made from a single fish - good taste meets good practice. Photograph: Colin CampbellColin CampbellStephen Harris's seafood broth: The second of three courses made from a single fish - good taste meets good practice. Photograph: Colin Campbell<strong>Stephen Harris</strong>2009-12-05T00:05:46Z